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Health Benefits of Balsamic Vinegar Through Recipes!

Dedicated to the marvelous balsamic vinegar, this article celebrates its extraordinary qualities. Derived from grapes, it possesses the power to heal various ailments in our bodies. From regulating blood sugar and pressure levels to enhancing vitamin absorption and combating hypertension, balsamic vinegar truly embodies the essence of a soothing balm.

Now, let's explore a diverse array of recipes that incorporate exquisite balsamic vinegar:

Recipe 1: Cauliflowers and Potato with Onion and Balsamic


1 large cauliflower, separated into florets
1½ cups of inch-long long yard beans chopped (bobotie)
3 potatoes, diced into bite-sized pieces
Pinch of cumin seeds
2 red onions, thinly sliced
4 tbsp balsamic vinegar
1 tbsp roasted cashew nuts, quartered
Salt and pepper, to taste
1 tbsp chopped mint leaves

Begin by blanching the cauliflower florets and long-yard beans in boiling water for approximately 2 minutes.
Boil the potatoes for 5-6 minutes, then toss the cauliflowers and potatoes with a drizzle of olive oil, salt, pepper, and cumin seeds.
Place the tossed vegetables in a tray and roast them in a preheated oven at 180°C for 10 minutes. Ensure even roasting by flipping them occasionally.
Once roasted, let the vegetables cool down, and then toss them with the remaining ingredients.
Drizzle the balsamic vinegar on top and serve the dish cold.
Recipe 2: Semolina Cake with Layered Vegetables


1½ cups semolina or suji
½ cup yogurt
½ tsp baking powder and ¼ tsp baking soda
¼ cup milk
¼ cup olive oil
Salt and pepper, to taste
1 tbsp roasted, sliced garlic (slightly pinkish hue)
1 cup sliced and halved boiled beetroots
½ cup grapefruit, de-seeded and hand shredded
2 large onions, thinly sliced
Handful of basil leaves
1 tbsp dried rosemary and oregano
1 tsp coriander seeds (roasted)
2 tbsp crumbled Dhaka Paneer
Drizzle olive oil
4 tbsp balsamic vinegar

Mix the yogurt with the baking soda and baking powder, and let it sit for about 10 minutes until it becomes effervescent.
Combine the semolina with ¼ cup of olive oil. Add the yogurt mixture to the semolina. If the mixture is too clumpy, add some milk to achieve a thick batter consistency.
Season the mixture with salt, pepper, roasted garlic, and dried herbs (excluding coriander seeds).
Preheat the oven to 200°C for 10 minutes, then reduce the temperature to 180°C. Bake the semolina batter in a square cake tin for approximately 15 minutes or until a toothpick inserted comes out dry.
After cooling for 5 minutes, spread the vegetable mix (beetroots, onions, grapefruit, basil leaves, crumbled cheese, roasted coriander seeds, and balsamic vinegar) evenly on top of the semolina cake.
Cut the cake into squares resembling pizza slices and serve.
Recipe 3: Garlic Shrimp with Kaon Rice and Jamrul Salad


½ kg garlic peeled and deveined
200g Kaon rice (couscous can be used as an alternative)
1 cup diced boiled beetroot
A pinch of chopped celery
2 cups jambul or love apples, quartered
2 tbsp brown sugar
2-3 garlic cloves, diced
½ cup sliced spring onions
1 cup thinly sliced cabbage
1 tbsp sliced green chilies (optional)
Drizzle of olive oil and balsamic vinegar

Boil the shrimp with a hint of celery until they turn pink (approximately 2 minutes). Use the shrimp-infused water to boil the Kaon rice, adding salt and a dash of olive oil to prevent clumping.
Cook the jambul with diced garlic. After 1 minute, add salt, pepper, and sugar. Continue cooking until reduced.
Blanch the cabbage for less than 1 minute to retain its crunchiness.
In a bowl, mix all the ingredients together, including coriander, chilies, and balsamic vinegar. Add more olive oil if desired.
Serve the dish cold.
Recipe 4: Fish Tacos with Mango and Balsamic.


250g Patari fish fillets (or coral fish; shrimps are also an option)
2 cups mango, thinly sliced into 2-inch-long pieces
1 cup diced pineapple
1 cup shredded cabbage (blanched for approximately 1 minute)
Lettuce leaves
½ cup coriander leaves
1 tbsp roasted coriander seeds
1 lemon grass stalk
2-3 kefir lime leaves (or 1 tbsp lemon juice)
Salt and pepper, to taste
4-5 tortillas or hand-rolled chapatis
A pinch of cornstarch
1 quartered onion
½ cup sliced spring onions
Drizzle of olive oil and balsamic vinegar

Boil the fish with lemon grass, kefir lime leaves (or lemon juice), salt, pepper, and quartered onions. This process should take approximately 7-8 minutes.
Remove the fish pieces and strain the leftover broth. Thicken the broth to a paste-like consistency by adding cornstarch (optional).
Spread the fish paste on the tortillas (optional step for plain tortillas).
On one half of the tortilla, place 2 pieces of fish, followed by mangoes, pineapple, lettuce leaves, and the remaining ingredients.
Drizzle balsamic vinegar and olive oil as needed.
Fold the tortilla and serve.
Enjoy the delightful symphony of flavors brought to life by balsamic vinegar in these diverse recipes

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